Posts Tagged ‘high tea’

“Funny when we‘re not there, they miss us. When we are there, they kinda close their eyes and pretend or think we are invisible.  When we are eventually there and as time goes by, we age quite rapidly. We actually black-out quite easily, too”.

Now, who or what are “we“, and please be specific, I asked my 2 boys.

A cat?

Nope! I wondered why a cat…

Light (bulb)?

Nope!

Fruit?

Erm…Nope!

Boys: Okay, we give up, Mum!

Mum: Well, it’s none other than those sweet yellow curvy thingy called Bananas, my boys… LOL!

Both my sons re-read the riddle that I invented and slowly nodded their heads with approval.

Boys: Yeah, you’re right Mum. No wonder you spared the lives of the bananas from being thrased and put them to good use for the umpteenth time! *LOL*

Mum: *Grin*

Banana Makeover!

I had 3 ripe bananas in my kitchen, dangling from the banana hanger, screaming out for a complete makeover! Actually, I had a few things in my mind with those bananas.

Initially, I was thinking of making banana fritters. It has been a long time since I had my last banana fritter in Kuching back in 2008!  After looking at all angles, I scrapped the idea of making banana fritters as they consumed too much cooking oil for frying and furthermore, I don’t own a fryolater.

Then I was thinking of baking a banana bread or cake. Nah! I’ve baked too many banana cakes already and have posted my downfalls and victories in these posts here, here,  here and here.

And then, I was toying with the idea of making banana chiffon cake. Not too long ago, a colleague brought his home-baked banana chiffon cake to work and shared a few wedges with me. Boy…I was bowled over! Simply scrummy, that I finally bought myself a chiffon cake pan! Did I bake a chiffon cake? Nah! Not now. That’ll come, for sure 😉

By the way, since it was Father’s Day recently, I thought of making something small with some extra goodness, and here’s the result! These little gems required no electric stand mixer. Only my working hand, a fork, a rubber spatula and 2 bowls (one big and one medium-sized), plus of course the measuring cups and spoons and the ingredients!

I have adapted the recipe from JoyOfBaking.com, which I have posted here, by including a few of my own touches.

Instead of using granulated white sugar, I opted for 1 Cup of soft light brown sugar (Cassonade Graeffe) and 1/2 tsp baking soda iso 1/4 tsp. I added 1 Tbsp caramel sauce as brown sugars are less sweet than the white granulated ones. To make the muffins a bit more special, I added 3/4 Cup Country Crisp with crunchy Chunky Nuts (wholegrain cereals, oat and barley flakes, dessiccated coconut, flaked almonds, chopped nuts – Brazil, pecan and roasted hazelnuts) and 1/4 Cup chopped pistachios.

The method of making Quick Bread or Banana bread is such a breeze. Mix all the wet ingredients in a smaller bowl and mix all the dry ingredients in a bigger bowl. Add the wet to the dry and the chemistry begins! Fold very lightly until all white speckles of flour are no longer visible. Do not over stir unless you want hard rock muffins!   

Line a 12-hole muffin pan with paper muffin cups and fill each muffin cup 3/4 full.  Bake in the pre-heated oven at 177 deg C for a perfect muffin texture at 23 minutes! Please check your type of oven. It can be anywhere between 20 – 25 deg C. My oven usually takes the middle-of-the-road path 😉

Verdict: These muffins were a joy to bite into when still warm. They were really light and the sweet banana flavour with the warm hint of cinnamon and the goodness from the nuts and crisps came through perfectly. I must confess that the nuts were not crunchy any more but you’ll definitely know their presence as they gave a nice bite and texture to an otherwise mundane-looking muffin. My boys loved the muffins and it’s the surest way to enjoy “black-out” bananas! And by the way, the muffins tasted absolutely divine the day after. Perfect in my dessert box 😉

These were simple muffins but made with love and packed with extra goodness. I’m quite certain they will make a nice treat over at Tea Time Treats hosted by Karen from Lavender & Lovage and co-hosted by Jane from The Hedgecombers with the June theme “Muffins, Fairy Cakes and Cupcakes

 

 
I’m also linking this post to Tasty Tuesdays hosted by HonestMum  

Before this week ends, I’m linking up to #Recipe of the Week 20-26 June hosted by A Mummy Too

Enjoy the rest of the week!

Cheers!

 I named these egg muffins, “Margherita” following the legend of the famous Pizza Margherita. If you don’t already know, the pizza was so named after Princess Margherita of Savoy, the Queen consort of the Kingdom of Italy during the reign of her first cousin and husband, King Umberto I (1878 – 1900). Legend has it that out of the three pizzas created by “modern” pizza-maker Raffaele Esposito and his wife of the then Pizzeria di Pietro e Basta Cosi in the Nineteenth Century in Naples, the Queen’s favourite pizza resembled the colours of the Italian flag – green (fresh basil), white (mozzarella) and red (tomato). According to Wikepedia, Esposito’s restaurant still exists, although the name has been changed to Pizzeria Brandi.

Oh, you Poor Posh…!

Now that we know the legend of Pizza “Queen” Margherita, which may sound rather posh, however, the ingredients used are nothing near to royalty. First of all, pizzas are oven-baked flatbreads without any toppings, were a staple of the peasants. That’s right… they were known as the dish for the poor people once-upon-a-time! And by the way, the three main ingredients topped on a pizza Margherita are commonly found in Italy and almost everywhere in Europe.

Holy Trinity               Without a doubt, a posthumous credit is due to Raffaele Esposito for creating the most amazing ‘holy trinity’ in both colours and flavours of Italy on the plate and on the palate. So simple ingredients and yet so exquisite in taste.      

Here’s my version of the not-so-posh “Margherita” egg muffin. The real Queen did not taste it but the kitchen “Queen” in Belgium made 9 muffins in 30 minutes flat (including prepping and baking). I’m quite certain the real Queen would have given her royal thumb UP if only she had tasted these delectable savoury little spongy discs 🙂

The Sky’s the Limit

What I LURVE about this recipe is that you can go crazy with your ingredients – a little or more of this or that. It’s insanely endless! The sky’s the limit! 

For this post, I used fresh basil, fresh cherry tomatoes, grated old Italian cheese (or Parmesan cheese), light cream (20% less fat for daily use from Campina), a pinch of fleur de sel, freshly milled black pepper and of course EGGS!!!

Note I did not measure my ingredients. I guesstimated and eyeballed, which portrayed the real me where savoury cooking is concerned;-)

For 8 large eggs, I ended up filling 9 cavities in a 12-hole muffin pan.  

While most people would mix the dry ingredients and herbs in the beaten eggs together and then pour the batter in the muffin pan, I prefer to assemble the dry ingredients separately into each hole of the muffin pan first and then pouring the lightly seasoned wet ingredients (beaten eggs and cream) last which ensures equal proportion and distribution of the ingredients per muffin. But of course you can do however you like. Your kitchen! Your call!

Bake the little Margherita’s in the pre-heated oven at 180 degrees Celsius for 18 minutes.  Please check your oven. 18 minutes may be too over or under for your type of oven but it’s Goldilocks test of “just right” consistency for 9 muffins in my ancient oven 🙂  
  What more can I say? 

Bellissima!

Notes: These muffins were great eaten warm as well as cold. I refrigerated 2 pieces and packed them in my lunchbox for work the following day and continued placing my lunchbox in the fridge at my office’s kitchenette until lunch time. Absolutely perfect! 

If you prefer to munch on warm egg muffins, just microwave them for about 30 seconds covered with absorbent paper. The muffins will remain soft as if they were freshly baked.

Enjoy!

Although I did not use chives in this recipe, I’ve used one of my favourite herbs, basil, therefore, I’m linking this post over at Lavender & Lovage’s “Wild Garlic and Chives ” May and June’s Linky Party for Cooking with Herbs.

   

This post is also  linked to Little Thumbs Up with the June 2015 theme “CREAM” organised by Zoe of Bake for Happy Kids and Mui Mui of my little favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.

  

I’m also linking this post to #CookBlogShare16 hosted by Lucy of Supergolden Bakes

An egg muffin may not be the typical muffin we are used to, but muffins can be either sweet or savoury. These muffins will make a nice treat over at Tea Time Treats hosted by Karen from Lavender & Lovage and co-hosted by Jane from The Hedgecombers with the June theme “Muffins, Fairy Cakes and Cupcakes

 

I’m also linking this somewhat eggy post over at Belleau Kitchen’s Simply Eggcellent #4. The June’s theme is “Anything Goes”… and how appropriate, me think…*wink*

 

And last but not least, I’m sharing this post over at Tasty Tuedays Live hosted by HonestMum 

  
Have a great Weekend and enjoy what’s left of the weekend…
Cheers!